Chorizo and Shrimp Tacos! 

Labor Day weekend is all about the food! We get people together and host parties. I’m always looking for something new to serve that is delicious but also easy to make for a large group of people. This recipe is all of those things and more. It is so yummy, very quick and can easily be made for 2 people or 20! 

So continuing on my pledge of my love of chorizo I bring you Shrimp and Chorizo tacos with an avocado crema! 

Click here for the full recipe.

Bring on the Yum!

Chorizo and Shrimp Tacos: 

  • 1 lb of 16/20 count shrimp, peeled and deveined
  • 3 pork Mexican chorizo links
  • 1 tbsp of butter
  • 2 tsps of paprika
  • 1 tsp of cumin
  • 2 tsps of chili powder
  • 1/4 cup of mayonnaise
  • 1/4 cup Mexican crema (sour cream also works)
  • 1 tsp of lime juice
  • 1 avocado
  • 1/4 diced onion
  • 1 diced Roma tomato
  • Salt and pepper to taste

Cooking: 

In a bowl season the shrimp with paprika, cumin, chili powder, salt and pepper. Set aside. 

In a big pan heated to medium add diced onion. Cook until softened but before they are browned. 


Add the chorizo and once it is starting to brown add the tomatoes. Cook those down until all the ingredients combine. 


Remove from pan and set aside. Leave the brown bits and add a tablespoon of butter. Melt the butter. 

Butter!!!

Add the seasoned shrimp and cook until all the pink is gone. About 1-2 minutes. Remove and set aside.

Shrimp!

 

In a small blender add the avocado, mayo, crema, lime juice, salt and pepper. Blend until nice and smooth. Taste for seasoning. 

Deconstructed avocado crema

Heat some flour tortillas. Place chorizo, shrimp then top with avocado crema. 

Want to eat this…now…

Buen Provecho

Full Recipe: 

Chorizo and Shrimp Tacos: 

  • 1 lb of 16/20 count shrimp, peeled and deveined
  • 3 pork Mexican chorizo links
  • 1 tbsp of butter
  • 2 tsps of paprika
  • 1 tsp of cumin
  • 2 tsps of chili powder
  • 1/4 cup of mayonnaise
  • 1/4 cup Mexican crema (sour cream also works)
  • 1 tsp of lime juice
  • 1 avocado
  • 1/4 diced onion
  • 1 diced Roma tomato
  • Salt and pepper to taste

Cooking: 

In a bowl season the shrimp with paprika, cumin, chili powder, salt and pepper. Set aside. In a big pan heated to medium add diced onion. Cook until softened but before they are browned. Add chorizo and once it is starting to brown add the tomatoes. Cook those down until all the ingredients combine. Remove from pan and set aside. Leave the brown bits and add a tablespoon of butter. Melt the butter. Add the seasoned shrimp and cook until all the pink is gone. About 1-2 minutes. Remove and set aside. In a small blender add the avocado, mayo, crema, lime juice, salt and pepper. Blend until nice and smooth. Taste for seasoning. Heat some flour tortillas. Place chorizo, shrimp then top with avocado crema. 

Buen Provecho! 

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4 Comments Add yours

  1. Wow those tacos look awesome. This recipe seems slightly street food inspired. great work (:

    Liked by 1 person

  2. M says:

    Trying soon

    I’ll call afterwards

    Any recommendations on where and what type for Chorizo?

    Liked by 1 person

    1. lilieann says:

      Depends where you’re at. Your best bet is usually Walmart. Cacique pork. I’m sure you can go to a little Mexican grocery store but they are usually a little hard to find. And you def want Mexican chorizo. Spanish chorizo doesn’t crumble.

      Like

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